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Rich Chocolate Peanut Butter Cake

For an impressive holiday dessert, look here!


By Tammy Bollman, Taste of Home

For an impressive holiday dessert, look here! The combination of mocha cake and peanut butter filling satisfies every sweet tooth.


Total Time
Prep: 35 min. + chilling Bake: 25 min. + cooling


Makes
12 servings

Ingredients

  • 2 cups sugar
  • 1 cup 2% milk
  • 1 cup strong brewed coffee
  • 1 cup canola oil
  • 2 large Nellie’s Free Range Eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 2 teaspoons baking soda
  • 1 teaspoon salt

FILLING:

  • 1 cup butter, softened
  • 3/4 cup creamy peanut butter
  • 1-1/2 cups confectioners' sugar

FROSTING:

  • 1/2 cup creamy peanut butter
  • 6 ounces bittersweet chocolate, chopped
  • 1 cup butter, softened
  • 2 cups marshmallow creme
  • 1/3 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 2 cups dark chocolate chips, optional
  • 1 cup peanut butter chips, optional
  • 1 teaspoon shortening, optional


Directions

  • In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into sugar mixture until blended.
  • Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners' sugar; beat until smooth.
  • For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners’ sugar and vanilla; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency.
  • Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Refrigerate for at least 1 hour before serving.
  • For garnish, place chocolate chips in a microwave safe bowl; microwave 1-2 minutes or until melted, stirring every 20 seconds. Repeat with peanut butter chips and shortening. Line a 15x10x1 pan with wax paper; spread the melted chocolate into a 1/4-inch layer. Drizzle melted peanut butter mixture over melted chocolate and swirl with the tip of a spoon. Tap pan on counter to smooth. Refrigerate until set; break into pieces and place on top of cake.

Nutrition Facts

1 slice (calculated without chocolate curls): 883 calories, 60g fat (23g saturated fat), 100mg cholesterol, 670mg sodium, 83g carbohydrate (60g sugars, 4g fiber), 11g protein.

See more at: Taste of Home

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Cake Magazine: Rich Chocolate Peanut Butter Cake
Rich Chocolate Peanut Butter Cake
For an impressive holiday dessert, look here!
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